9
To chop parsley and
other fresh herbs:
The herbs, the work bowl
and the metal chopping
blade must all be thoroughly
clean and dry. Remove
stems from herbs. Add
leaves to bowl and process,
using the PULSE button until
chopped as fine as desired.
The more herbs you chop at
a time, the finer chop you
can obtain.
If completely dry when
chopped, parsley and other
herbs will keep for at least
4-5 days, stored in an airtight
bag in the refrigerator. They
may be frozen for months,
stored in an airtight container
or bag.
To chop peel from citrus
fruit or to chop sticky
fruit like dates or raisins:
For citrus, remove only
the peel with a vegetable
peeler, not the white pith
which is bitter tasting.
Cut the peel into lengths
of 2 inches (5cm) or less
and process with 1/2 cup
(125 ml) of granulated
sugar until finely chopped.
This may take 2 minutes
or longer.
For sticky fruit like dates,
raisins, prunes and candied
fruit, first freeze the fruit for
about 10 minutes. Add some
of the flour called for in the
recipe to the fruit. Use no
more than 1 cup (250 ml)
of flour for each cup of fruit.
To chop meat, poultry,
fish and seafood:
The food should be very
cold, but not frozen. Cut
it into 1-inch (2.5cm) pieces
to ensure an even chop.
Using the ON button,
process no more than the
recommended amount at
one time (see table inside
front cover). Press the
PULSE button 3 or 4 times
at a rate of 1 second on, 1
second off. If the food is not
chopped fine enough, let the
processor run continuously
for a few seconds. Check
the texture often to avoid
overprocessing. Use a
spatula to scrape food
from the sides of the bowl
as necessary.
To purée meat, poultry,
fish and seafood:
Prepare the food as described
above. Press the PULSE
button until evenly chopped,
then process continuously to
the desired texture. Scrape
the bowl with a spatula
as needed.
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
Remember, you control
texture by the length of
time you process. By vary-
ing the processing time,
you can get a range of tex-
tures suitable for hamburg-
ers, hash, stuffed peppers,
or smooth mousses.
To chop nuts:
Chop no more than the
recommended amount at one
time. Press and release the
PULSE button and check
frequently to avoid nuts
clumping together in a nut
butter. When a recipe calls
for flour or sugar, add some
to the nuts before you chop,
about 1/2 cup for each cup
of nuts. This allows you to
chop the nuts as fine as you
want without turning them
into a nut butter. You can
also chop nuts with a
shredding disc. The option-
al Fine Shredding Disc is
particularly good.
To make peanut butter
and other nut butters:
Process up to the
recommended amount
of nuts. Using the ON
button, let the machine run
continuously. After 2 or 3
minutes, the ground nuts will
form a ball that will gradually
smooth out. Scrape the
sides of the bowl and
continue processing until
drops of oil are visible. Taste
for consistency. The longer
you process, the softer the
butter. For chunk style, add
a handful of nuts just after
the ball of nut butter begins
to smooth out. To make
cashew butter, add a little
bland vegetable oil.
Processor nut butters
contain no preservatives.
Store in refrigerator to
keep from separating.
To make flavored butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavoring
ingredients first, such as
anchovies, cheese, herbs,
etc. Be sure work bowl is
clean and dry. Add small
hard ingredients like garlic
and hard cheese through
the feed tube while machine
is running. Next, add the
butter and process using the
ON button, until smooth.
Add any liquid ingredients
last, while the processor is
running, and process just
long enough to blend.
Process ingredients for
spreads and dips the same
way. They should be at room
temperature and cut into
1-inch (2.5cm) cubes, or
added by tablespoonfuls.
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